I have read where a wild fermentation can produce interesting flavor compounds and textures. I see where this has be used until there’s ~4% sugar left then the must is inoculated with a cultured yeast to guarantee complete fermentation. This way you can have the best of both worlds.
My question is, "have you ever tried this? What is your experience and what were the results?"
My question is, "have you ever tried this? What is your experience and what were the results?"
